Yejia Fischer coffee bean washing method for Kochel flavor coffee bean washing

"it was as if I had a sweet and sour dream on a midsummer afternoon."

About Yega Xuefei Kochel

Kochere is located in the most elite area in the broad sense of Yejashefi. In the drawing score of ECX, Cochel belongs to an independent producing area, and its status can be imagined.

Cochel flavor taste

Yega Ficcher is different from the general batch of coffee raw beans, the producing area has a strong flavor, rich aroma and taste, active citrus acid, sweet silk taste and fruit flavor.

Washing treatment method

The technology of washing beans and taking beans is the highest, first, use a lot of water to remove the floating beans of poor quality on the water, then remove the coffee fruit from the bottom of the trough into the pulp screening machine to remove the pulp, and then put into the fermentation tank for 18-36 hours. use fermentative bacteria to hydrolyze, dissolve pectin, rinse with clean water, dry for 1 to 3 minutes and then dry with the machine, and remove endocarp, shelling and silver film with sheller, the procedure is quite cumbersome.

Yega Xuefei Cochrane

■ country: Essom

■ producing area: Yega Sheffield Kochel

■ treatment: washing

■ flavor description: lemon, black tea, orange blossom, sweet fruit

■ altitude: 1800-2200 m